#SundaySupper this week has an open theme. I’m bringing a simple loaf cake that is the perfect accompaniment with that cuppa right after dinner.

I chanced upon this can of wild blueberries in syrup last week and I knew I could put these to good use. Since they weren’t enough for an entire cake, I went ahead and made us a loaf. The recipe is from The Junior League of Boca Raton’s Savor the Moment and needs no tinkering with. You could try and do a healthy version by cutting down the butter by a fourth and using Splenda instead of sugar. Remember not to use Splenda for the glaze, for that you will have to use sugar in the raw.

Over to the recipe: With a touch of lime, just enough berries and a hint of sweetness – this loaf cake would make for a perfect breakfast or delicious dessert.

Yummm, what a nice combination. I enjoy breakfast breads like these so much. I wish I had one this morning since its so gloomy out. Thanks for sharing this recipe and your other blogger friends look like they’ve prepared some nice dishes as well.

Seriously, my mouth was watering when I was reading the ingredients to this bread. What a nice combination with the blueberries and the lime in the glaze. I would have a problem stopping at just one serving.

What a beautiful loaf and so nice to see you pairing lime with the blueberries instead of lemon. Though I love both….it’s great to change it up a bit. This cake really looks so moist and luscious! And of course, any cake with a glaze has my heart!!! : )

Citrus and blueberries is always a hit and this loaf looks like it would please quite a number of people. I like sweet bread loaves like this, they are just the right amount for a small family. Your photos are really enticing. Enjoy the day!